Cabernet Sauvignon is often a “meditation” wine for many people that is already in balance for their tastes and can be altered in taste by food. Thus, do not waste an expensive, favorite Cab while eating food unless your budget allows.
Cabernet Sauvignon is usually a full bodied, high tannin, medium acid wine when made as a 85-100% varietal or even as a blend with over 50% of the Cab Sauv. The tannins make it good to pair with salty and fatty foods, while the medium acid allows it versatility to pair with either slightly acidic foods or mostly savory foods. If the grapes were grown in warm climate area, the acid will be “medium minus” toward the saory food end (Napa, Washington State). In cool climate areas (left bank Bordeaux) it is medium plus acidic so pairs with slightly more acidic foods..
Avoid pairing it with very spicy foods, as those flavors do not go well together.
Meatballs with a sauce made from dark berries, such as black cherries, blackberries or a savory black currant sauce
Crackers and blackberry or black currant jam/preserves on cream cheese
Cheeses – blue cheeses, medium or sharp Cheddar, Edam, Glouchester, Gruyere, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda or aged Gouda, Brie or Camembert cheese with the rind
Beef Jerky, Cheddar Cheese Corn Chips, Pretzels
Prosciutto ham or deli-sliced roast beef rolled around Manchego cheese or gherkin pickles
Walnut Pepper Biscotti (light on the black pepper)
Add a recipe you like with these wines